Barrel-Aged Sour Porter
We take our award-wining Shallow Grave porter and put it in red wine barrels with Brettanomyces, bacteria, and tart cherry puree. After two years, we have Cruel Beauty. The delicate balance of chocolate, slightly tart cherries, oak, and the funk of the Brettanomyces is a thing of beauty. The cruel part is that we have to wait another two years for the next batch.